The secret to this incredibly moist and flavourful cake is to rest the batter overnight so that the polenta absorbs all the liquid
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 60 minutes |
| Serves | 8 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 819 |
| Fat | 39.2g |
| Saturates | 23.3g |
| Protein | 11.7g |
| Carbs | 109.9g |
| Sugars | 51.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrease and line a 24cm-round cake tin with baking paper.
Sprinkle 1 tsp of fennel seeds and 50g of sugar over the bottom of the tin. Thinly slice the oranges, clementine and lemon and arrange the slices over the fennel seeds and sugar.
To make the batter, whisk together the polenta, flour, baking powder, zest, 1 tsp of ground fennel (or fennel pollen)l and salt. In the bowl of an electric mixer, cream the butter and 300g of sugar until light and fluffy, then add the eggs one at a time. Add the dry ingredients and orange juice and mix until a smooth batter forms. Spread in the tin, cover with cling film and refrigerate overnight.
Preheat the oven to 180°C, gas mark 4.
Place the tin in the oven and bake for 55 minutes to 1 hour, rotating the tin halfway through baking, until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool for 10 minutes before turning out onto a serving plate or cake stand.
